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Crispy and chewy, with chocolate chips, peanut butter chips and toffee bits these Copycat Crumbl Mom's Recipe Cookies are a cookie lover's heaven!
Okay, I have to be honest. I've never tried any of the famous Crumbl Mom's Recipe Cookies and they're not even available at this time. But I have had several other varieties of Crumbl cookies in the past few months and was a little disappointed. I'm wondering if the company's gotten a little too big and commercialized. To me, the quality has gone... which is not unusual when a small mom-and-pop (in this case, two cousins) operation grows into a large nationwide corporation.
There's nothing disappointing about these crispy, chewy oatmeal cookies though. They're studded with chocolate chips, peanut butter chips and toffee bits and finished off with a sprinkle of flaky sea salt. The best part is that they're HOMEMADE with ingredients you get to pick the quality of. That's why I think it's fair to call them Better than Crumbl Mom's Recipe Cookies. When you take the first bite, I'm quite certain you'll agree. Or, if you're like me, and haven't ever tried a Crumbls rendition of this recipe, you'll think these rank right up there with the best cookies ever!
What are Crumbl Mom's Recipe Cookies?
As mentioned above, Crumble Cookies is a chain that started back in 2017. Two cousins got together and opened a cookie store in Logan, Utah. The popularity of their cookies spread like wildfire and it wasn't long before they were opening stores across the U.S.
I know Mom's Recipe Cookies is a strange name but the long-standing family recipe apparently originated with someone's mom. Crumbl describes them as having "a little taste of something that everyone will love — warm oatmeal, semi-sweet chips, toffee, peanut butter chips, and a sprinkle of sea salt."
So there you have it. I adapted this Better than Crumbl Mom's Recipe Cookies from an online recipe that had tons of great reviews. As always, I've tried to simplify the method without compromising the quality. All you'll need is a bowl and a heavy-duty spatula or wooden spoon... no mixer is needed!
Double the recipe for gifting!
I love to double this recipe so we can enjoy a few and have plenty to give away. We've created a pretty label to add to our gifts to make them extra special. We've given lots of boxes of these Better than Crumbl Mom's Recipe Cookies away and everyone eyes light up when they see the box with the festive label and vibrant ribbon. One friend even texted that she had enjoyed one for breakfast! (They do have oatmeal in them so it's legal.)
We're happy to share these labels as well as links for the boxes and labels. To receive a PDF for the labels and instructions on how to print them on your own computer, simply scroll to the bottom of this post and let us know in a comment that you'd like to receive them. Within the next day or two you will find them in your inbox.
If you're a Crumbl Mom's Recipe Cookies fan and have been missing this variety, here you go! If you've never tried the Crumbl version, you're going to fall in love with these delicious sweet treats. Either way, make a batch ASAP - it won't take long before your home will be smelling like a fine bake shop!
Café Tips for making these Better than Crumbl Mom's Recipe Cookies
- Because this is a one-bowl, no-mixer recipe, the butter should be VERY soft. Leave the butter to sit at room temperature for several hours or use a microwave at 10% power (for 1 to 4 minutes, depending on the power of your microwave) to soften your butter.
- These cookies freeze well both before and after baking. To freeze the dough balls, place them on a plate or a sheet pan and freeze them uncovered for an hour. Then transfer to a ziplock back or airtight storage container.
- If you freeze them after baking, allow them to cool completely first then store them in an airtight container or ziplock bag in the freezer. Thaw completely before serving. We like to warm them for 5-10 seconds in the microwave for a fresh-out-of-the-oven taste.
- This recipe calls for semi-sweet chocolate chips. Sometimes I use both mini and regular-size chips but that's completely optional.
- This recipe also calls for peanut butter chips and toffee bits. You can both find peanut butter chips and toffee bits in the baking aisle of most larger grocery stores in the same area where chocolate chips are stocked. Both are also available online.
- If you decide to double this recipe (I often do this), make sure to use a LARGE bowl to make things easy.
- I use a 3-tablespoon retractable scoop for medium-size cookies (45-50g for those of you who like to weigh). Feel free to go larger or smaller.
- I like to sprinkle these cookies with a little shower of flaky sea salt when they emerge from the oven for a sweet/salty gourmet touch. I use Maldon Flaky Sea Salt (the choice of chefs all over the world). It's a finishing salt so you only need a tiny bit to enhance the flavor of both sweet and savory dishes before serving. To use flaky sea salt, grab a small amount between your thumb and forefinger. Rub your fingers together to crush the salt a bit as you lightly sprinkle the tops of the cookies (or whatever you're using it on).
- If you find your cookies are getting too brown on the bottom before the tops are a nice golden brown, your oven may run a little hot on the bottom. You can remedy this by baking the cookies on two stacked sheet pans rather than one.
- One last thing and this is optional - sometimes cookies will spread in the oven and get irregular in shape. Refrigerating them for 15 minutes before scooping up the dough helps but they still may spread a bit or lose shape. I like to check these cookies at right around 12 minutes. If they’ve spread and/or aren’t nice and round, I use a metal spatula to push any irregular shaped cookies back into a nice round circle. This is also the time you can add a few extra chips and toffee bits to the top of the cookies for a pretty garnish. Then return the cookies to the oven to finish baking. (If I'm lazy or in a hurry, I garnish the cookies with just a sprinkle of toffee bits. They still come out really pretty!)
Thought for the day:
Praise the Lord, my soul;
all my inmost being, praise His holy name.
Praise the Lord, my soul,
and forget not all His benefits.
Psalm 103:1-2
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations, and ideas for variations.
Crispy and chewy, with chocolate chips, peanut butter chips and toffee bits these oatmeal cookies might be one of the BEST things you’ve ever tasted!
- ½ cup very soft butter
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- ¼ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cups all-purpose flour
- 1 ¼ cups old fashioned rolled oats
- ½ cup semi sweet chocolate chips more for garnish, if desired
- ½ cup peanut butter chips more for garnish, if desired
- ½ cup toffee bits more for garnish, if desired
- flaky sea salt for garnish, if desired
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Preheat the oven to 350˚F. Line 2 sheet pans with parchment paper for easy cleanup. Set aside.
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In a large bowl, combine the very soft butter, brown sugar, granulated sugar and vanilla. Stir until creamy and well-combined.
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Add the egg and stir again until light and fluffy. Add the baking soda, salt and cinnamon and stir until incorporated.
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Mix in the flour then the oats and stir to combine. Scrape the sides and bottom of the bowl to make sure all of the dry ingredients are incorporated and there are no pockets of flour or oats.
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Lastly stir in the chocolate chips, peanut butter chips and toffee bits. The dough will be stiff but keep working it until all the chips and bits are nicely distributed. Refrigerate the dough for 10-15 minutes. (This short chill time will help the dough from spreading a lot in the oven.)
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Using a retractable scooper or a spoon, scoop up the cookies onto the prepared sheet pans. (I use a 3-tablespoon scoop for medium large cookies - you can go larger or smaller to your preference.)
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Bake for 14-18 minutes or until medium golden brown.
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Optional - Sometimes cookies will spread in the oven and get irregular in shape. I like to check these cookies at right around 12 minutes. If they’ve spread and/or aren’t nice and round, I use a metal spatula to push any irregular shaped cookies back into a nice round circle. This is also the time you can add a few extra chips and toffee bits to the top of the cookies for a pretty garnish. Then return the cookies to the oven to finish baking.
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Sprinkle the cookies immediately with a bit of flaky sea salt, if desired then allow them to cool on the pan for 2-3 minutes. Transfer the cookies to a cooling rack to finish cooling.
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Store the cookies in an airtight container when completely cooled. These cookies can also be frozen after baking and cooling. Thaw completely before serving. You can also freeze the unbaked dough balls and bake them directly from the freezer, giving them a few extra minutes in the oven.
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We like to warm these cookies in the microwave for 5-10 seconds and serve them with tall glasses of ice-cold milk! DELISH!
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Recipe adapted from The Lifestyle of a Foodie blog.
glynis says
Hi Chris,
LOVELY cookies!!!!!
Please send the pdf labels
I can see these in great demand at our house
Great recipe
Glynis
Lindsay @ The Café Sucre Farine says
Sure, Glynis!
Beth Irby says
Excited to make the oatmeal cookies and share with friends and family. Please send pdf for labels. Thanks
bethirby@hotmail.com
Lindsay @ The Café Sucre Farine says
Sure, Beth!
Sarah Kemppainen says
Love your recipes!
Please send the pdf for labels and thank you so much!
Hyvaa Ruokahalua!
Lindsay @ The Café Sucre Farine says
Thanks, Sarah! We will send the labels.
Joy says
These are going to be my standard dessert for picnics this summer. Will you please send me the pdf .
Lindsay @ The Café Sucre Farine says
Sure, Joy!
Patricia R says
Eager to bake these cookies. I would appreciate your sending mebthe label.
Lindsay @ The Café Sucre Farine says
Sure, Patricia!
Pam TidwellP says
These look delicious, as always! I’d love a copy of the labels! Please and thank you! 😊
Pam
Lindsay @ The Café Sucre Farine says
Sending them your way, Pam!
Anne-Louise Hill says
Thank you so much for this new recipe. Perfect timing . I work next Saturday and always bake for my co-workers for the busy weekend shifts. No doubt this will be another show stopper cookie recipe. My family swears by your ‘ perfect every time cookies!
Many thanks from all the nurses at the cancer Centre.
God Bless you !
You continue to brighten our days!
Anne-Louise RN
Lindsay @ The Café Sucre Farine says
That's awesome, Anne-Louise! Thank you for the kind comment.
Caron says
Can’t wait to try! Please send labels. Thank you!!
Lindsay @ The Café Sucre Farine says
Sure, Caron!
Cindy “Phoebe Ouioui” Filbin says
Dear Chris, thank you for sharing the Better than Crumbl Mom’s Recipe Cookie. I made them today and they were delicious. I didn’t have any peanut butter chips, and since l love nuts, I replaced them with pecan chunks. They were so delicious! Your detailed notes made it very easy to make the cookies. They were perfect! I would love the pdf labels to use for gifting. Thanks again, Phoebe
Lindsay @ The Café Sucre Farine says
Thank you for letting us know, Phoebe! So glad you enjoyed these and we are happy to send the labels.
Jean says
Your recipes are so delicious! I’m sure these cookies will be too.
Please send me the pdf for the labels.
Lindsay @ The Café Sucre Farine says
Thanks, Jean! We will send the labels.
Therese Mills says
I have tried crumbl cookies and was not impressed either...too much shortening I think. I don't use shortening and don't care for anything made with it. Haven't tried these yet but they sound awesome. Thanks!
Lindsay @ The Café Sucre Farine says
Hope you enjoy them, Therese!
Lynnie says
These look so good! I'm going to make them as soon as I can get to the store to get a few of the ingredients I don't have on hand. Hopefully no more snow for a while! Please send PDF to print out the labels. Love your website. Your recipes are always a hit! Thanks for sharing your talents with us!
Lindsay @ The Café Sucre Farine says
Thank you for the kind comment, Lynnie! We will send the labels your way.
Lori Warchol says
making these next week would love the labels bringing to CO to my son
Lindsay @ The Café Sucre Farine says
Sending them your way, Lynn!
Javene says
Hi love the idea of making your yummy crum cookies! Looking forward to giving them to neighbors. Can you send me the pdf for them. Thank you ☺️
Lindsay @ The Café Sucre Farine says
Sure, Javene!
Alice says
Chris, I can’t wait to make these cookies! I’m off tomorrow and now I know what I’m baking. Please send the pdf for the labels. Definitely planning on sharing some of these at work.
Lindsay @ The Café Sucre Farine says
Sure, Alice!
Bernice says
Cookies look delicious! Thank you for offering cute labels - looking forward to baking & gifting!
Thank you!
Lindsay @ The Café Sucre Farine says
Enjoy, Bernice!
BEVERLY A DORAN says
Can't wait to try these. I would love the label as well. Also would sprouted rolled oats work? Thanks.
I am so happy I came across your recipes. I've made the blueberry scones with lemon icing which were out of this world delicious.
Chris Scheuer says
Hi Beverly, So happy you enjoyed the scones!
Regarding your question, sprouted oats should work fine.
BEVERLY DORAN says
Hi, Haven't tried the cookie recipe yet, but I know they will be delicious. Would you send me the pdf for the label ? Thank you.
Lindsay @ The Café Sucre Farine says
Sure, Beverly!
Laurie says
Can't wait to try another amazing recipe. Can you please send PDF of the label? Also will you share the information on the boxes and ribbons? Thank you so much! 🙂
Lindsay @ The Café Sucre Farine says
Hi Laurie, happy to send all that information your way!
Shelia says
These sound delicious. Would quick oats also work in this recipe?
Chris Scheuer says
Hi Sheila, I would not use quick oats in this recipe. The same amount of quick oats would make the cookies much denser.
Jeannie Hafer says
Once again, you have given us a winner! Please send the pdf for the label. Thank you!
Chris Scheuer says
Thanks, Jeannie 🥰 Happy to send the labels.
Judy Hodgson says
I would appreciate you sending me the PDF of the labels as well. thanks so much.
Chris Scheuer says
Sure, we'll get them out now, Judy!
Colleen says
Hi Chris! Currently on vacation, but can’t wait to get home and make these cookies! I would love a pdf of the labels as well, please. Also, where do you get the boxes? And what size are they?
Thanks! 😘
Chris Scheuer says
Hi Colleen, we'll send the labels as well as the link for the boxes and ribbon. Have a wonderful vacation!
Mary says
Would love your printable labels.Thank you.
Chris Scheuer says
Sure, sending them now, Mary!
Alice says
Another cookie I have to make!
Can't resist your easy, delicious looking cookies! Please send labels so I can share! Thabks
Chris Scheuer says
Happy to send them, Alice!
Laura Padilla says
Can't wait to make these. As always, your cookies are delicious. Would you please send labels.
Thank you,
Laura
Chris Scheuer says
Thanks for your kind words, Laura. Just sent the labels.